What can you make from persimmon?

Persimmon, like tangerines, appears on the shelves by mid-December. Some love it passionately, while others refuse to eat it because of the astringent properties of the fruit. It is in vain, because you can get rid of it.

A persimmon is a berry that belongs to the ebony family. It grows on trees, both low and up to 30 m in height. Fruits with an orange-brownish tinge are used as food. Although there are also inedible types of persimmon. Taste depends on a grade and happens as saturated and tart, and less sweet, with pleasant sourness.

The persimmon is home to China, it also grows in Italy, Spain, Georgia, Tajikistan, Turkey and other countries. If we talk about growing in Russia, these are the southern regions.

It has a high content of vitamins and trace elements, as well as tannins. They belong to tannins and determine the ability of fruits to knit the mouth. However, as the ripeness of the berries knitting properties appear less and less.

Most of the fruit (about 80%) is moisture and carbohydrates (just over 15%). The rest - proteins, fats, organic acids, dietary fiber. The caloric content of the fruit is 67 kcal per 100 g.

The content of vitamin A and C in fruits is high. One medium-sized persimmon fruit can satisfy the need of the human body for these vitamins by 25%. In addition, the fruit contains in large volumes of iron, sodium, potassium, magnesium.

Regular consumption of persimmon, rich in ascorbic acid, is an excellent prevention of colds and vitamin deficiencies. In addition, vitamin C is a natural antioxidant that slows down the process of cell aging. It has a beneficial effect on the immune system, helping to strengthen it.

Thanks to vitamin A in the composition of the berries, one can speak about its positive effects on the skin, visual acuity and reproductive health.

In slightly smaller volumes, fruits contain vitamin E, B vitamins, which also contribute to the regeneration and slowing down of cell aging processes, and have a positive effect on the state of the CNS.

The presence of iron and magnesium makes the berry beneficial to the cardiovascular system. Iron contributes to the maintenance of hemoglobin at the right level, due to which there is sufficient oxygenation of organs and tissues. Magnesium strengthens the heart muscle.

Phosphorus and potassium are essential for brain activity. Their lack is able to provoke dispersion of attention, loss of concentration, decrease in mental activity.

The presence of dietary fiber causes the use of persimmon for the organs of the gastrointestinal tract, they remove toxins and slags, contributing to increased intestinal motility. Persimmon pulp can act as a mild laxative.

In the absence of contraindications persimmon is allowed for pregnant women. It will increase the strength of immunity, give the body vitamins and trace elements, relieve constipation, often occurring during this period. As the women themselves say, sweet, but sour taste of persimmon allows you to cope with toxemia.

When breastfeeding, eating persimmon is possible, if it does not adversely affect the health of the baby. As a rule, from 1 fetus every 3-4 days there are no problems with the health of the infant. More frequent use can cause bloating and colic, diathesis.

As with the use of any food, irrepressible eating persimmon can cause deterioration. So, too much fiber (especially when eating unripe fruit) can cause abdominal pain, intestinal obstruction.

Despite the beneficial effect on the gastrointestinal tract, eating berries should be abandoned during acute gastritis, ulcers, pancreatitis and other similar exacerbations.

Caution should be eaten with kidney stones or susceptibility to their appearance.Due to the high amount of sugar in persimmon, people suffering from diabetes should abandon it or reduce its consumption.

Finally, although individual intolerance and allergy to fetuses occur infrequently, this is the reason for abandoning them.

Some refuse from tasty and healthy berries, considering that persimmon knits. However, this is typical only for unripe fruits. In this regard, we consider how to determine the ripe berry.

Ripe persimmon is soft to the touch, it has a shiny skin without damage and stains. Its stem is brown, dry. Look at the pulp of the fruit, if there is such an opportunity. An orange tint indicates the unripeness of persimmon, while a darker, brown color indicates full maturity.

There are also varieties that do not knit your mouth at all. The most famous - "King", characterized by juicy, chocolate-colored pulp.

The high content of tannin causes the viscosity of the berry. However, this property has only an unripe fruit, such should not be acquired for human consumption or use in cooking.

However, if you bought a viscous persimmon, you can get rid of a specific characteristic. You can stand it for 12 hours in cool water, freeze or put for a couple of days in one bag with apples for ripening. All these methods can neutralize the viscosity of persimmon.

Persimmon can be used not only fresh, but also used to make jams, smoothies and cocktails, salads and even hot dishes. It, like apples, can be baked with a bird or a rabbit. To this end, it is recommended to choose dense fruits, for example, “Korolek” varieties, which will retain their shape during baking.

Universal is considered the "King", which does not knit mouth. Because of its juiciness and sweetness, it is well suited for making beverages, including alcoholic ones.

If you are looking for the sweetest persimmon variety, then this is “Chocolate”. It is important to choose dark brown fruit with chocolate-colored flesh and pits. Such a persimmon has been pollinated, so it pleases with its high taste.

If you want to surprise guests with an unusual type of salads or desserts, as well as fruit cuts with this berry in the composition, purchase the fruits of the Black Sapotta variety. It is distinguished by sweetness and dark chocolate, almost black shade of pulp.

Ingredients:

• 2 fruit persimmon;
• 1 red onion;
• salad mix;
• 1 avocado fruit;
• 250-300 g of chicken fillet (can be turkey);
• 50 mg pumpkin seeds;
• seasoning for chicken - 1 tsp;
• 1 tablespoon of soy sauce and lemon juice.

First you need to prepare the chicken - wash the fillets, cut into slices and marinate in spices for 10-15 minutes, then fry in a pan. Instead of ready-made spicy collection, you can use black pepper, paprika, hops-suneli, basil.

With persimmon, you need to remove the skin and cut the fruit into half rings, for this the fruit is cut in half, then in thin slices. Onions are also cut into half rings or rings. Wash the avocado, peel it, divide it in half, remove the bone and cut it into strips, cubes or thin slices.

Salad should be washed and torn with hands, put on the bottom of the plate. On top of it - fried chicken, persimmon, onion.Season the salad with a mixture of lemon juice and soy sauce, sprinkle pumpkin seeds on the prepared dish.

This recipe can not be attributed to salads, it is the sauce to the dishes, but the combination of persimmon and spices, as well as the fresh taste of this sauce, can be attributed to this category of recipes.

Ingredients:

• 1 ripe persimmon;
• bunch of lettuce;
• 1 Bulgarian pepper;
• 150 g cilantro.
• for dressing - a tablespoon of olive oil, lemon juice, soy sauce and a teaspoon of honey.

All ingredients for salad need to be washed. Persimmon and herbs cut or tear hands. Pepper free from the stem and grains, cut into cubes. Peel persimmon and cut into small slices. Mix everything and put in a salad bowl. Stir ingredients for refueling, pour over the dish.

Tender persimmon may well replace the tomato in the classic Italian snack whim. For cooking you need mozzarella and persimmon, as well as a teaspoon of olive oil and a little freshly ground black pepper (optional).

The fruit must be cleaned and cut into slices, removing the seeds. Cheese is also sliced. The thickness of the pieces of persimmon and cheese is about 1-1.5 cm.

Cheese and persimmon are laid out in layers on a plate, the resulting “turret” is poured with oil and sprinkled with pepper. You can decorate the dish with a leaf of basil.

You will need:

• 2 persimmons;
• 100 g of goat cheese;
• 50 g of arugula;
• salad mix;
• for dressing - 3 tablespoons of olive oil, 1 teaspoon of honey and lemon juice.

In the salad bowl you need to put the chopped salad mix. Washed and peeled persimmon should be cut into thin slices, also sent to a salad bowl. Crumble goat cheese on top. Mix ingredients for dressing, pour it over the salad. The dish can be decorated with nuts or sesame seeds.

Hearty, but at the same time light and interesting to taste salad. To make it you need the following ingredients:

• 2 persimmons;
• 16 shrimp;
• 1 red onion;
• garlic clove;
• 10 olives;
• 50 g of arugula;
• 1 red onion;
• 2 tablespoons of flour;
• balsamic vinegar, olive oil, salt, pepper.

Peel the prawns and breaded in flour. Heat the olive oil in a pan, throw in the peeled and chopped garlic. As soon as he gives the butter its aroma and taste, remove the garlic from the butter and put the shrimp in it. Fry on both sides until golden brown.

Cut the washed and peeled berries into slices, olives - into small rings. In a salad bowl lay out arugula, shrimp, persimmon and olives. Add thin sliced ​​red onions. Season with olive oil, to which balsamic vinegar is added.

Ingredients:

• 2 persimmons;
• salad mix;
• 50 g blue cheese;
• 50 g of walnuts;
• for the sauce - 2 tablespoons of lemon juice, 1 tablespoon of cranberry syrup, 1 teaspoon of honey, salt, pepper.

Peel and cut the persimmon as you like. Chop walnuts with a knife. Put in a salad casting salad (if necessary, grind them), on top - persimmon and nuts. Pour the sauce, crumble blue cheese.

You will need:

• 3 green apples;
• 2 persimmons;
• 4 walnuts;
• 3 tablespoons of natural yogurt without additives, sour cream or kefir.

Peel apples and cut into cubes, berries - plates. Mix everything in a salad bowl, sundae or low glass. Pour kefir (you can add a pinch of cinnamon to it), yogurt or sour cream. Sprinkle nuts on top. The dish can be decorated with a leaf of mint, or make a sugar rim on the edges of the glass.

This sauce can be prepared from various fruits and vegetables with the addition of spices, a feature of which is sour-sweet taste. The use of persimmon allows to achieve the versatility of the taste of the sauce, and excessive tartness eliminates ginger and spices.

Products:

• 1 persimmon;
• 1 cm of ginger root fresh;
• half red onion;
• half a teaspoon of red pepper;
• 2-3 tablespoons of lemon juice;
• sesame seeds.

Fruits should be washed, peeled and separated from the stone. Finely chop the flesh with a knife. Peel and finely chop half of the red onion. Ginger also clean and grate. Mix the ingredients, add pepper and lemon juice. Send marinate for 2 hours in the fridge. You can make it sesame.

Light, perfectly refreshing compote is obtained from persimmon. It can be drunk immediately or poured into sterile cans.

To prepare it, take:

• 5 persimmon berries;
• 5 glasses of water;
• 200 g of sugar (adjust the amount according to the sweetness of the fruit and your own preferences).

Preparing it is extremely simple - wash and slice the berries, cover them with sugar and let stand for 5-7 minutes. Add water and cook over moderate heat until boiling. After that - another 5 minutes. At the end of cooking, you can add mint leaves or lemon balm, cinnamon sticks, or 3-4 asterisk cloves or star anise.

Persimmon can be added to the usual fruit and berry compotes. It is most harmoniously combined with cranberries (1 persimmon and a glass of berries for 1.5 liters of water), lemon (3 persimmons, juice from two lemons per 1.5 liters of water), dried apricots (a handful of dried apricots and 2 persimmons per 1 l of water).

The advantage of making persimmon jam is that you can take overripe, imperfect-looking fruits and make amazing dishes. The main thing is that the persimmon is not rotten, otherwise even a small piece of rot will spoil the taste of the whole jam.

Jam from these fruits pleases with a sunny shade and original taste. It turns out not cloying and very easy. It is pleasant to eat as a matter of fact, and spread on sandwiches, put in baking.

Ingredients:

• 1 kg of persimmon;
• 70 ml of water;
• 1 lemon;
• 1 stick of cinnamon.

Berries need to be washed and peeled, and then grated. Pour water into a saucepan, add lemon juice and bring to a boil. As soon as the liquid boils, it should be put in a grated persimmon and simmer on low heat for 10 minutes.

Turn off the jam and let stand for half an hour, then add the cinnamon and boil for another 20-30 minutes. Remove the cinnamon stick and pour the jam into sterile jars, roll up the lids.

You can also add pink allspice and cinnamon in half a teaspoon. To make them should be with lemon juice.

Ingredients:

• 1.5 kg of persimmon;
• 1 kg of sugar;
• 1 orange and lemon.

Persimmon and orange should be peeled and cut into slices, and then scrolled through a meat grinder. The resulting mass is filled with sand and left in this form for 2-3 hours.

Cut a lemon in half and squeeze the juice out of it. It will take a little more than half a glass. The juice is also added to the sugar mixture. After that, it is boiled over low heat for about 40-50 minutes with continuous stirring.

Bones in the fruit - evidence that the fruit is pollinated, but because it is juicy, tasty and sweet. As a rule, the berry contains 6-8 seed-seedlings covered with pulp.

The bones can also be eaten. For example, in the United States during the Civil War, they were dried and ground, using as flour.And also they were strongly fried and brewed, the drink turned out, reminding to taste of coffee.

Of course, these recipes - rather, a forced measure to cope with the hungry wartime. However, today the bones can be found useful application. They, like pulp, contain a large amount of nutrients, so they can be eaten. They need to be cleaned from the pulp and dried, and then fry in a dry frying pan for 15-20 minutes. When the seeds have cooled, they can be eaten, added to smoothies or salads.

How to make a dessert of persimmon, see the following video.